Six Unique U.S. Wheat Classes: Definition and Uses
Each of the six U.S. wheat classes brings unique advantages to the increasingly competitive global wheat market.
First, and perhaps the most important, is consistency in quality and supply. Although each new crop year brings different challenges and opportunities, high-quality U.S. wheat is always available to the global market.
Second, each class of wheat provides the ingredients needed to produce so much of the world’s food. U.S. Wheat Associates (USW) Vice President of Global Technical Services Mark Fowler makes the point this way: “Our six U.S. wheat classes give our customers the opportunity to optimize taste, texture and appearance of thousands of food products made with flour or semolina.”
Every region, country and culture have wheat-based food products that are uniquely their own. The United States has the right wheat class and quality to make every one of those products more appealing and valuable.
In the video below, Mark Fowler talks about each of the six wheat classes grown in the United States, their definition, uses and their functional characteristics.
Learn more about the six classes of U.S. wheat here or leave a question in the U.S. Wheat Associates’ “Ask The Expert” section.
Interested in more USW video content? Visit our video library at https://vimeo.com/uswheatassociates.
Read more about other classes of U.S. wheat in this series.
Hard Red Winter
Hard Red Spring
Hard White
Soft White
Soft Red Winter
Durum
